Exploring the Effects of Teas with Different Fermentation Levels and Black Coffee on the Body via the Urine Proteome
Yuzhen Chen, Youhe Gao
TL;DR
This study uses urine proteomics to explore how different teas and black coffee affect the body, revealing distinct biological impacts.
Contribution
The study demonstrates the specificity of urine proteome changes in response to different fermented teas and black coffee.
Findings
Differential proteins were linked to lipid metabolism, glucose metabolism, and immune response.
Teas with different fermentation levels and black coffee induced distinct biological effects.
Some differential proteins are known biomarkers for cancer and cardiovascular diseases.
Abstract
Background/Objectives: Tea and coffee, two of the most widely consumed beverages worldwide, play important roles in supporting overall health. Changes in the urine proteome reflect the changes in the body influenced by beverage consumption, rather than beverage metabolites. In this study, the effects of teas with different fermentation levels and black coffee on the body were explored via urine proteomics analysis. Methods: Urine samples were collected from rats before and after seven consecutive days of consuming green tea, oolong tea, black tea, Pu-erh tea, or black coffee. Both before-and-after comparisons and between-group comparisons were performed, and the samples were analyzed using liquid chromatography coupled with tandem mass spectrometry. Results: The urine proteome reflected the changes in rats after consumption of teas or black coffee for one week. Biological processes and…
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
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Taxonomy
TopicsTea Polyphenols and Effects · Coffee research and impacts · Metabolomics and Mass Spectrometry Studies